It’s not quite clear who was the first to add zucchini to chocolate cakes, but no doubt it was a wonderful idea, as the zucchini give the cake very moist texture and enhances the chocolaty flavor.
If so far you were reluctant to try this unique combination, thinking that the zucchini texture and flavor will be too dominant, you’d be happy to know that it’s hardly noticeable. In fact, anyone who eat the cake without knowing it contains zucchini, will be quite surprised to learn it does.
This easy to prepare “all in one bowl” cake, is loved by all and is an excellent example of homey American baking. If you’re looking for a cake to serve as part of the dessert table on the coming 4th of July’s brunch, it is the perfect choice. The fact it keeps well at room temperature for a few hours, is an added bonus in such events. Baking it in a large pan, as I’ve done here, will give enough portions to feed a crowd. Try it and enjoy.
Notes:
* I find the cake to be sweet enough, but if you prefer a sweeter cake, increase the amount of sugar to 2 cups
* If you don’t have buttermilk, mix 1 cup whole milk with 2 tsp of fresh lemon juice and let it stand for a few minutes until it sours.
* The cake can keep, covered in the fridge, for up to a week, or frozen for up to a month.
Makes: 24
Prep time: 20 minutes
Baking time: 40-45 minutes
Ingredients:
For the cake:
2 L eggs
½ cup brown sugar
1 cup sugar
½ cup oil
1 tsp vanilla
½ tsp espresso powder (optional)
1 cup buttermilk (see notes)
½ cup raw cocoa powder
2 cups flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 cups coarsely grated zucchini (from 2-3 large)
½ cup mini chocolate chips
For the glaze:
4 Tbs milk
4 Tbs sugar
4 Tbs cocoa powder
4 Tbs (2 oz, 60 grams) butter, at room temperature
For garnish (optional): desiccated coconut, mint leaves, berries
1. Preheat the oven to 350F (175C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
2. In a large bowl, whisk together the eggs, sugar, oil, vanilla and espresso powder. Add the buttermilk and whisk again. Add the cocoa powder, flour, baking powder, baking soda and salt, and mix briefly. Switch to spatula and mix in the zucchini and chocolate chips. Pour the batter into the prepared pan.
3. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes up almost dry. The cake should be moist so don’t over bake it.
4. Keep in the pan for 5 minutes before transferring to a rack, to cool to room temperature.
5. The glaze: mix the milk, sugar and cocoa powder in a small pot. Cook over medium- low heat until the sugar dissolves. Add the butter and cook for 1-2 minutes, mixing constantly, until an even glaze is formed. Cool slightly, mix well and spread all over the cake. Let the glaze set before cutting.
Looks yummy. My part of Texas did not have very good zucchini this year. Maybe in the fall they will be better. 🙂
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Thank you Gina, I’m glad you liked the recipe. Hope you’ll end up with good zucchini in the fall. 🙂
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Oh, I remember that from days gone by when I had a growing teen-aged boy (and his many friends) who could demolish one of these cakes in a flash. Of course I didn’t tell them there were VEGGIES in it! Didn’t frost it, either.
Thanks for the reminder. We don’t eat sweets much, but this might be a good substitute for the gingerbread that I love, but which takes way too much sour cream and molasses to make a good one. Good for a travel snack.
Virtual hugs,
Judie
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lol Glad the recipe brought back such fun memories. It is indeed one great way to disguise vegetables!
When not making this for a crowd, I freeze the cut portions (separated on a tray, then placed in a freezer bag). This makes it easier to defrost one or two at a time. You can try this “trick” and see if it works for you. 🙂
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Exactly what I do with all kinds of eats. We are not large people, so satisfying portions are relatively small. So I freeze and rotate things for variety.
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It’s really great to have all kinds of such items to choose from. 🙂
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Indeed – better variety and quality than any restaurant!
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Yes! This is a family favorite of ours. Your pictures are making my mouth water! Mmm
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Thank you for your nice comment. I’m glad you liked the photos. 🙂
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Looks really awesome, saving this recipe to try out sometime !
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Thank you Nisha! Hope you’ll enjoy it. 🙂
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I always find hidden vegetables in desserts an interesting concept. It’s like red velvet and adding beet juice for food colouring. You know it’s there, but you can’t taste it. 😀
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You’re so right Rini, it is a fun way to consume vegetables. 🙂
By the way, I actually add the beets themselves, not just the juice, to chocolate cakes as well.
If interested, check out this link: https://ronitpenso.wordpress.com/2013/05/06/beet-chocolate-cake/
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Definitely checked this one out.
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The cake looks really yummy. I love chocolate and zucchini. What an interesting combination. I will have to try this recipe.
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Thank you, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
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Lovely! I have a similar recipe for muffins, but with my homemade prostokvasha (non-dairy), spelt flour, and aquafaba. Zucchini does make it moist and fluffy.
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Thank you Dolly! I agree, the zucchini make the cake so nice and moist. 🙂
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🙂
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I have to try this with all the zucchini I have! Looks so good
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Thank you Ralu, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
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This looks fabulous Ronit! I would eat a chocolate cake with zucchini in it any day. I’m sure it is super moist with it too, as you stated. 🙂
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Thank you Kathryn, glad you liked the recipe. The cake is indeed moist and rich, despite the fairly low amount of fat in it. Can’t complain! 🙂
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This must be the season for chocolate cake Ronit. I just made a chocolate cake with mash potato – someone had to peel the potatoes for me. it’s really quite nice and you can’t taste the potato🙃
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Thank you Mary! I’m glad to hear you’re healing and back in the kitchen. I think you’re right about this being chocolate cakes season – as I too already made another chocolate cake, this time with dates in it. I’ve never tried – or heard of – one with mashed potatoes! I will definitely check it out. 🙂
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it looks yummy!
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Thank you Aletta! 🙂
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Looks delicious and interesting combination! Once the zucchini season comes, I will definitely try it. Vegetables in cakes are great! 😍☺️
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Thank you Vero, I’m glad you liked the recipe. I agree, vegetables in cakes is such a great thing. Hope you’ll enjoy it too. 🙂
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I will let you know how did it go 😉 and how was it ☺️
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In terms of sweets using zucchini I think I have only made bread but never a cake. I have heard how good it is. I like the “green bits” throughout the cake indicating there is one healthy ingredient at least 🙂
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Thank you Judi, I’m glad you liked the recipe. I admit I use the zucchini in there mostly for texture purposes, but it definitely makes it more “guilt free” for health conscious guests. 🙂
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Cake looks so yum and love the addition of zucchini!
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Thank you Neetha, I’m glad to hear. The zucchini makes it so moist – well worth trying. 🙂
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It looks SO moist and delicious. Thank you Ronit for this delight.
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Thank you Myra, I’m glad you liked the cake. The zucchini indeed make it super-moist. Well worth trying. 🙂
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This is a fantastic combination, Ronit. I love the use of vegetables in baking. Carrot cake is one of my all-time favourites. This cake looks so delicious.
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Thank you Tracey, I’m glad you liked the recipe. Carrot cake is one of my favorites as well. 🙂
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Thanks Ronit. Can’t wait to give this cake a try…just my style of a cake. I just used up my zucchini for shish kebabs today…but maybe next week! So lovely to visit blogs again…
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Thank you Laila, nice to see you back. The kebabs with zucchini sound good!
I’m glad you liked the recipe and hope you’ll enjoy the cake. I’ll be happy to hear your comments. 🙂
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This is interesting! I should try how zucchini works!!
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Thank you, I’m glad you liked the idea. The zucchini gives the cake a moist texture even while reducing the amount of fat in it. I hope you’ll enjoy it. 🙂
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Cake looks really delicious. An interesting recipe. Definitely will give this a try. Thank you for the share Ronit.
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Thank you Sumith, I’m glad you liked the recipe. Always glad to share! 🙂
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Looks and sounds delicious!! I am going to try it, I love simple desserts! Thank you for sharing…Stay well❤️
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Thank you Karen, I’m glad you liked the recipe. This is indeed an easy to make cake, and loved by all. I hope you’ll enjoy it too. I’ll be happy to hear your comments. 🙂
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Ronit, I tried the cake and it is amazingly delicious, so very moist!! I shared with neighbors and it was a big hit Thank you for sharing❤️
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Thank you Karen, for this lovely update! I’m so glad to hear you all enjoyed the cake. Happy 4th of July! 🙂
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looks yummy I have also done one zucchini chocolate cake before 🙂
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Thank you Ana, I’m glad you liked the recipe. 🙂
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Dear Ronit I have nominated your blog for One lovely blog award
https://anaylapassion.com/2017/07/04/one-lovely-blog-award/
xoxo Ana
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Thank you Ana, I appreciate the nomination, but apologize that for lack of time I can’t participate in the awards scene. Thanks again! 🙂
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Reblogged this on With colours and Canito in the kitchen and commented:
I love that recipe! Ready to try during the upcoming weekend 🙂 ❤
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Thank you Vero! I hope you’ll enjoy the cake. I’ll be happy to hear your comments. 🙂
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Thank you! I will definitely let you know 😉
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It looks delicious. I must try this recipe.
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Thank you, I’m glad to hear. Hope you’ll enjoy it. 🙂
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I’m sure I will.
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Reblogged this on #THEGUYWHOSAIDALWAYSNO.
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Yum!!
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Thank you! 🙂
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Mmmm!…. looks delicious and interesting. Definitely have to try it.🙋🏻
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Thank you Isabel, I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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That is so tempting! Could never imagine zucchini in a cake but you’ve convinced me. Thanks for the recipe! 🙂
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Thank you Neha, I’m glad you liked the recipe. I know, it does sound a bit strange, to add zucchini to a cake, but it works beautifully. I hope you’ll enjoy it too. 🙂
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Hello Ronit,
Just wanted to let you know that I made this cake few days ago and what a success it was!! In the past, I made quite few chocolate bakes using zucchini, but this recipe is truly a WINNER! It’s extremely moist, but not soggy; not too sweet, chocolate glaze is beautiful and super shiny. And although the cake looks very rich, I’d say, it’s almost healthy cake(zucchini, buttermilk, oil!).
Thank you very much for such a great recipe!
Kind regards,
Yana xx
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Thank you Yana, I’m so glad to hear the recipe worked out so well for you.
I too tried quite a few zucchini-chocolate cakes recipes, and little by little came up with this version, which, as you say, is actually quite healthy as well.
Feel free to re-blog the recipe if you like, and thanks again for taking the time to update me. You made my day… 🙂
Best regards,
Ronit
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Thank YOU, for excellent recipe! 🙂
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🙂
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This is so unique! I have never heard or seen a zucchini chocolate cake.
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Thank you. The zucchini add a wonderful texture to the cake. Well worth trying. 🙂
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I don’t think this type of cake is available around where I stay. Looks like I’ll have to give it a try myself! Cant wait:)
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Hope you’ll enjoy the cake. 🙂
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This looks so good! I’m not a big sweet eater but, I’m certain I could eat this entire cake in one sitting!
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Thank you Kelly, I’m glad you liked the cake. It’s really not too rich or sweet, so it’s quite easy to eat more than one portion, or even more… 😉
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